Homemade Kahlua Coffee Ice Cream

1. In a small bowl, mix 2 tablespoons of milk with the corn starch until smooth.

2. In a medium bowl, whisk the cream cheese and salt until very smooth.

3. Fill a large bowl with ice and water.

4. Combine the remaining milk and cream in a 4-quart saucepan. Bring the mixture to a slow boil over medium heat and boil for four minutes.

5. Remove from heat, add coffee grounds, and let it steep for 5 minutes.

6. Strain the milk mixture through a sieve lined with a layer of cheesecloth. Squeeze the coffee in the cheesecloth to extract as much liquid as possible, discard the grounds.

7. Return the cream mixture to the saucepan and gradually whisk in the corn starch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened (about 1 minute). Remove from heat.

8. Slowly whisk the hot milk mixture into the cream cheese until smooth. Stir in the Sweetly Stevia until fully mixed, then stir in the Kahlua until fully mixed.

9. Pour the mixture into a 1-gallon freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold (about 30 minutes).

10. Pour the cold ice cream base into the frozen canister of your ice cream maker (refer to the manufacturer’s instructions when needed). Place your storage container in the freezer so it can get cold (that way the ice cream won’t melt when you put it in). Spin the mixture in ice cream maker until thick and creamy.

11. Pack the ice cream into your cold storage container, press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in your freezer until firm (at least 4 hours).

12. Take it out, scoop it, and enjoy!!

P.S. You can mix pecans in with the ice cream mix before churning for additional flavor! Or you can use them as a garnish when serving :)

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